8 boneless, skinless chicken thighs
6 tablespoons unsalted butter divided
1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
Juice and zest of 2 lemons
2 garlic cloves, minced
1 cup half-and-half
1 tablespoon cornstarch
Melt 2 tablespoons of the oil in a large skillet over medium-high heat.
Season the chicken with the salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook, turning once, until nicely browned on both sides, about eight minutes total.
Transfer the browned chicken to the slow cooker. Grate the zest of the lemons directly over the chicken in the pot and then squeeze the juice over. Cut the remaining 4 tablespoons of butter into small pieces, and scatter the pieces over the top of the chicken. Sprinkle the garlic over the chicken.
Cover and cook for four to five hours on low or for two to three hours on high.
Whisk together the half-and-half and cornstarch and then add it to the slow cooker. Cover and cook on high for one more hour.
Serve hot.